Name: Chicken Stock
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Ingredients: Bones from 2 chickens (or equivalent amount); 12 qts water; 6 carrots, quartered; 6 stalks celery, quartered; 1 large onion, quartered; 1 tsp chicken bouillon granules or 2 bouillon cubes (optional); 1 tsp salt; 12 whole black pepper corns

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Chicken Stock

Course: Sauces and PrepDifficulty: Easy

Prep time

minutes

Cooking time

hours

Ingredients

Bones from 2 chickens (or equivalent amount)
12 qts water
6 carrots, quartered
6 stalks celery, quartered
1 large onion, quartered
1 tsp chicken bouillon granules or 2 bouillon cubes (optional)
1 tsp salt
12 whole black pepper corns

Directions

Place all ingredients in large stock pot over medium-high heat and bring to a boil
When water boils, reduce the heat to low and cover
Let stock simmer for at least 12 hours
Strain stock through a cullender to remove all ingredients from the finished stock

Notes

Save chicken bones in the freezer until you have enough and are ready to make stock.
I strain the stock several time, through smaller holes each time, until I'm straining through a fine sieve. This will give you the clearest stock to work with.